Pork, Tofu and Gai Lan

Pork, Tofu and Gai Lan
Serves 4

2 pork chops, shreds
1 1/2 tablespoons Shaoxing wine
1 tablespoon cornstarch
1 teaspoon brown sugar
1 teaspoon dark soy sauce

3 tablespoons peanut oil
1 large onion, thinly sliced
5 cloves garlic, peeled and sliced thinly
1 Tbs ginger, minced
2 jalapeno chiles, thinly sliced
1 package baked tofu, thin shreds
1-2 tablespoons dark soy sauce
1 tablespoon Shaoxing wine
1 pound gai lan, washed and trimmed
1/4 cup chicken broth

2 tablespoons chili bean sauce
1/2 teaspoon brown sugar
1 tablespoon oyster sauce
1 teaspoon balsamic vinegar
(mix the last four ingredients in a small bowl and have ready by the wok)


Mix together pork slices, wine, cornstarch, sugar and first amount of dark soy sauce, and set aside to marinate for at least twenty minutes.

Heat up your wok, Add onion, and stir and fry until they wilt and turn distinctly golden. Add the ginger, garlic, and chile all at once, and stir and fry until the whole is very fragrant.

Add the meat, reserving marinade. Spread the meat into a single layer on the bottom of the wok, and let it sit, undisturbed until you can smell it browning. At that point, add tofu, and keep stirring and frying until most of the pink is gone from the meat. Add the extra marinade, soy sauce and the Shaoxing.

Add the gai lan stem slices, and stir and fry for about a minute or two. Spread the gai lan leaves over all, and add the chicken broth, then stir vigorously but are fully. After the leaves begin to show signs of wilting add the contents of the little bowl of bean sauce, sugar and oyster sauce, and stir to combine well.

Cook until done, saucy.